Аннотация:This article presents a mathematical calculation of lift force and osmosensitivity of yeast cells depending on the temperature and duration of the pre-activation of yeast. The main aim of the research was the study of the activation process of yeast (Saccharomyces cerevisia) in a medium consisting of water and dry additives derived from by-products of processing potatoes. The investigations have been used model systems of yeast-fermented dough. Design of the experiment was carried out according to an orthogonal symmetrical Box-Behnken design.From previous studies it was found that the resulting additive improves the performance of enzyme activity, which ultimately promotes intensification of dough formation process.As a result of researches it was found that the optimum temperature of pre-activation of yeast is 30...35 °C, and the duration is in the range (18...20)·60 sec.The results can be used in bakeries to intensify the production process of yeast-fermented dough products.
